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Spag Bol - but not as you know it 20 January 2010
Valentina Harris
Valentina Harris cooks genuine Bolognese pasta sauce

Italy is campaigning to save one of its favourite recipes: Bolognese sauce. Apparently, the dish we like to call Spag Bol bears no resemblance to the genuine article. The most common crimes are using too much cream and the wrong kind of pasta. Italian food writer and chef Valentina Harris tells Jenni how to make a genuine Bolognese sauce, also known as Ragù, and what to put it on - NOT spaghetti, but tagliatelle. 

Valentina's recipe for slow ragu alla Bolognese
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